Non-destructive three-dimensional observation of structure of ice grains in frozen food by X-ray computed tomography using synchrotron radiation

被引：0

作者：

Sato M. ^{[1
]}

Kajiwara K. ^{[1
]}

Sano N. ^{[1
]}

机构：

[1] Japan Synchrotron Radiation Research Institute, 1-1-1 Kouto, Sayo, 679-5198, Hyogo

来源：

Japan Journal of Food Engineering | 2016年 / 17卷 / 03期

关键词：

Frozen food; Ice grains; Synchrotron radiation; X-ray CT;

D O I：

10.11301/jsfe.17.83

中图分类号：

学科分类号：

摘要：

Computed tomography (CT) using synchrotron radiation-sourced X-ray was applied to observation of ice grains in frozen food. At SPring-8 we developed a piece of equipment for keeping specimens in frozen state during the CT measurements, in which vapor of liquid nitrogen blew on the specimen. This capability enabled non-destructive observation of three-dimensional structures of ice grains in frozen specimens of tuna and soybean curd. © 2016 Japan Society for Food Engineering.

引用

页码：83 / 88

页数：5

共 6 条

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